{"product_id":"the-advanced-professional-pastry-chef-hardback-9780471359265","title":"The Advanced Professional Pastry Chef (Hardback) 9780471359265","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eThe Advanced Professional Pastry Chef\u003c\/font\u003e\u003cbr\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003c\/p\u003e\n\u003cp\u003e\u003cfont size=\"4\"\u003eBo Friberg (Author), Amy Kemp Friberg (With)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9780471359265, Wiley\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eHardback, published 4 July 2003\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e864 pages, Photos: 91 B\u0026amp;W, 122 Color; Drawings: 290 B\u0026amp;W, 0 Color; Tables: 6 B\u0026amp;W, 0 Color\u003cbr\u003e27.9 x 22.9 x 5.1 cm, 2.608 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003e\u003cp\u003e This new advanced volume, which expands Bo Friberg's classic The Professional Pastry Chef, brings up-to-date coverage of advanced baking and pastry techniques to a new generation of pastry chefs and serious home bakers. Like its \"sister\" volume on the basics (The Professional Pastry Chef: Fundamentals of Baking and Pastry, 2002, 0-471-35925-4), this book, which covers such subjects as modernistic desserts, chocolate work, and sugar and marzipan creations, is designed to meet the needs of today's pastry kitchen. This definitive reference features clear explanations, step-by-step how-to photos, and meticulous recipes - all presented in a lively, reader-friendly style.  \u003c\/p\u003e\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003ePreface.\u003cbr\u003e \u003cbr\u003e Acknowledgments.\u003cbr\u003e \u003cbr\u003e Chapter 1. Decorated Cakes.\u003cbr\u003e \u003cbr\u003e Chapter 2. Wedding Cakes.\u003cbr\u003e \u003cbr\u003e Chapter 3. Individual Pastries.\u003cbr\u003e \u003cbr\u003e Chapter 4. Plated Desserts.\u003cbr\u003e \u003cbr\u003e Chapter 5. Frozen Desserts.\u003cbr\u003e \u003cbr\u003e Chapter 6. Light and Low-Calorie Desserts.\u003cbr\u003e \u003cbr\u003e Chapter 7. Charlottes, Custards, Bavarian Creams, Mousses, Soufflés.\u003cbr\u003e \u003cbr\u003e Chapter 8. Modernist Desserts.\u003cbr\u003e \u003cbr\u003e Chapter 9. Holiday Classics and Favorites.\u003cbr\u003e \u003cbr\u003e Chapter 10. Chocolate Artistry.\u003cbr\u003e \u003cbr\u003e Chapter 11. Sugarwork.\u003cbr\u003e \u003cbr\u003e Chapter 12. Marzipan Modeling.\u003cbr\u003e \u003cbr\u003e Chapter 13. Advanced Decorations.\u003cbr\u003e \u003cbr\u003e Chapter 14. Basic Recipes.\u003cbr\u003e \u003cbr\u003e Appendix: Weights, Measures, and Yields.\u003cbr\u003e \u003cbr\u003e Index.\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eSubject Areas: Cookery \/ food \u0026amp; drink etc [\u003ca title=\"See our other books on Cookery \/ food \u0026amp; drink etc\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Cookery%20\/%20food%20\u0026amp;%20drink%20etc%20%5BWB%5D%22\"\u003eWB\u003c\/a\u003e]\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003c\/font\u003e","brand":"Wiley","offers":[{"title":"Brand New","offer_id":52462940881176,"sku":"9780471359265","price":57.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/2037\/5320\/files\/9780471359265.jpg?v=1785543194","url":"https:\/\/freshlyprintedbooks.co.uk\/products\/the-advanced-professional-pastry-chef-hardback-9780471359265","provider":"Freshly Printed Books","version":"1.0","type":"link"}